Tofu Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
16 oz pkg of soft tofu, drained15 oz can pumpkin puree3/4 cup granulate sugar 1 tsp vanilla extract1/2 tsp salt2 tsp pumpkin pie spice1 egg1 tsp flour1 graham carcker pie crust
1. Preheat oven to 425 degrees.
2. blend tofu and pumpkin in a food processor until combined and looking orange.
3. Add sugar, vanilla, & egg; blend until well-combined.
4. With a rubber spatula, scoop mixutre out of food processor bowl and into a medium mixing bowl.
5. Add remaining ingredients & stir by hand until they are well mixed.
6. Pour into pie shell.
7. place pie shell on baking sheet & place into oven.
8. Bake at 425 degrees for 15 minutes, & then reduce heat to 325 degrees for 45 minutes, until filling is set.
9. Remove from oven and cool at least 1 hour.
Number of Servings: 10
Recipe submitted by SparkPeople user GRACEFULK0508.
2. blend tofu and pumpkin in a food processor until combined and looking orange.
3. Add sugar, vanilla, & egg; blend until well-combined.
4. With a rubber spatula, scoop mixutre out of food processor bowl and into a medium mixing bowl.
5. Add remaining ingredients & stir by hand until they are well mixed.
6. Pour into pie shell.
7. place pie shell on baking sheet & place into oven.
8. Bake at 425 degrees for 15 minutes, & then reduce heat to 325 degrees for 45 minutes, until filling is set.
9. Remove from oven and cool at least 1 hour.
Number of Servings: 10
Recipe submitted by SparkPeople user GRACEFULK0508.
Nutritional Info Amount Per Serving
- Calories: 220.2
- Total Fat: 7.7 g
- Cholesterol: 21.2 mg
- Sodium: 365.5 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 2.0 g
- Protein: 5.2 g
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